Chicken is turned over and left for another five minutes before bringing out of the oven and putting on paper to drain oil. I tend to use the frozen baby okra that I find at my local Middle-Eastern grocer. Chicken boils for another four minutes before the pan is put in the microwave oven for five minutes. However, if you cannot find baby okra, you can use larger varieties and chop them to about 2 inches in size. (Just remember to serve em hot while theyve got good crunch) Get the Oven Roasted Okra recipe at Eating Bird Food. I almost always use a pressure cooker to cook beef stew cubes or bone-in beef because it cuts the cooking time by at least 45 minutes!Īs for the okra, baby okra is most commonly used. Heres an easy way to cut down on the 'slime' of fresh okra: Simply toss the halved pods with olive oil and spices, layer them on a baking sheet and pop them in the oven for 20 minutes. You can use either bone-in meat or bone free, depending on your preference. I use beef shanks but, you can use whatever beef you use for stew. Add the chopped tomatoes and 1-2 glasses of water. Cook the meat until the juice evaporates completely and begins to brown slightly. Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Now put the minced meat and actively mix in it. Remove the beef to a plate and set aside. In this okra stew, beef cubes are always used. When it slightly browns, add the finely chopped garlic and cook for another minute. Bake for an additional 20 minutes, or until the chicken breast halves reach 165 degrees F. Cover and bake for 40 minutes, then place the seasoned chicken breast halves on top of the rice mixture. You can also opt to skip the protein and use vegetable broth to keep this dish vegetarian. Stir in the remaining ingredients, except for the seasoned chicken. Next, homemade broth is made by boiling the protein, and added with the tomato sauce, beef stew cubes or chicken and simmered all together. The base is made by sautéing crushed garlic with fresh chopped cilantro in any neutral oil, followed by adding the main vegetable (okra, white beans, green beans, peas and carrots or potatoes). The Lebanese technique of making yekhnes starts out pretty much the exact same way every time.
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